Basic Spring Rolls
This is my husband's favorite dish.
My mother taught it to me when I was learning domestic tasks before getting married.
Wrapping them with a shiso (perilla) leaf is also delicious. For 10 rolls. Recipe by 39s
Basic Spring Rolls
This is my husband's favorite dish.
My mother taught it to me when I was learning domestic tasks before getting married.
Wrapping them with a shiso (perilla) leaf is also delicious. For 10 rolls. Recipe by 39s
Cooking Instructions
- 1
Thinly slice the shiitake, julienne the bamboo shoots (boiled), and thinly slice the leeks on the diagonal. Soak glass noodles in water and cut into easy to eat lengths. Grate the ginger.
- 2
Sautè the ground pork with ginger, and add the shiitake, bamboo shoots, leeks, and bean sprouts when the pork turns golden brown.
- 3
Add the ingredients marked with a *, briefly sauté, add the reconstituted glass noodles, and then add a katakuriko slurry to thicken.
- 4
Cool to room temperature, wrap in spring roll wrappers, then deep fry in 320-360°F/160-180°C oil until golden. (Refer to the wrapping instructions on package.)
- 5
Serve with soy sauce and vinegar or Japanese mustard.
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